Click here for this week's map of vendor locations.
Beechcrest Farm will be there with a great selection of steaks, ground and stew beef, and as always our wonderful regular and garlic brats! Also a roast or two. Come get the last of the bacon, sausage, and pork stew; it will be a while before the next pig goes. We have a nice ~4 lb pork butt roast also, perfect for slow grilling now that the weather is warmer. See you Tuesday!
Bonlee Grown Farm
The new chickens are finally laying, so we will have lots of free range eggs!
Beautiful coleus, red and purple salvia, lantana, lavender, herbs, and Rosebud impatiens! Bedding plants of portulaca, begonias, marigolds, and impatiens. Geraniums -- hanging baskets and pots! Lots of basil plants, too.
Pickled okra and pickled beets! Homemade jams, and hopefully banana bread!
Amy and Ray Sugg
Cool Springs Farm will be there with sugar pod peas, romaine, buttercrunch, and mixed lettuce, spinach, curly green and dinosaur kale, Swiss chard, and spring onions.
We will also have starter plants: basil, tomato, pepper, eggplant, and others.
We will start taking preorders this week on a first come, first served basis. We only have a limited amount of some items. You can text 919-499-7689 with your orders, and pay with PayPal if you prefer at paypal.me/coolspringsfarm
Thank you in advance for your order,
Edgar and Gail
Eco Farm will be at market with little gem lettuce, butterhead lettuce, green kale, mustard, and Swiss chard!
Four Oaks Farm will have kale, white turnips, spring onions, eggs, and a few cut flower arrangements! See y'all Tuesday!
Honey Bee Hills Farm | link for online orders
Come see Farmers Liz & Rich this week for a bounty of organic goodness including our organic salad mixes, fennel, kohlrabi, baby kale, baby collards, braising mix, green garlic, garden plants, and more. If you can’t make it to market, we can also deliver! We take preorder and delivery orders each week through Monday night on our website. Inventory is updated on Fridays. http://honeybeehillsfarm.com/
In Good Heart Farm
Hi folks! It's been a few months since we last came to the Fearrington Farmers' Market. We've been getting lots of work done on the farm and prepping for an amazing Spring CSA and market. And now we're ready to get back to Tuesday market days. Ben is bringing lots of delicious veggies and beautiful seedlings for your own gardens. He'll have the following in the way of veggies:
- green garlic/spring garlic
- curly + flat leafed parsley
- napini (what we get with overwintered kale and collards - it's very similar to broccolini)
- lots of delicious lettuce
- dandelion greens
He'll also have the following seedlings:
- purple cabbage
- French crisp lettuce
- romaine lettuce
- rainbow chard
- flat parsley
Paradox Farm was so happy to see so many familiar faces last week! It is good to be back among friends.
This week we will have cheese curds! Along with our regular flavors: Fig and Honey, Garlic and Herb, Everything, Jalapeño Apricot, and Natural. Also check out our new seasonal flavor, Lemon Dill.
Our feta is packaged in 4 or 8oz sizes. Hickory Creeks are available too! Lastly, to satisfy your sweet tooth, we have fudge, goat milk caramels and chocolate pepper goat cheese truffles!
See you Tuesday!
Have we ever told you how we first started growing arugula? Back in 1991 when we first started at the Fearrington Farmers' Market we were selling fresh culinary herbs, lettuces and specialty potatoes. Several customers upon seeing our blue, purple, candy-striped potatoes ask us if we also grew a specialty green called "arugula"? They figured if we grew such odd vegetables we must also grow arugula. Many customers told us stories of having it in Italy where it was called rocket or roquette.
We had never heard of arugula but after hearing even more requests for this novel salad green we figured that we needed to find out what folks were talking about. We ordered and planted some seeds and the rest is history. We will have a cooler full of arugula for market this week, and we will work hard to have it through out the year. We have learned how "addicted" folks are to this spicy green and we want to be your supplier!
We will also have more of our green garlic stalks, some mint bunches and a small number of cut flower bouquets. Our flowers are just getting started, but we know that it won't be long until we will have a table full of blooms. There will lots of eggs from Michael's free-ranging hens. Our youngest hens (the pullets) are gleaning the last section of our winter cabbage and Brussels sprouts field. Be sure to pick up a dozen and see how they convert these crops into orange yolks.
Mike Perry and Cathy Jones
Growing for our neighbors since 1991
Red Roots Farm | link for online orders
We will be at market this week with spinach, zesty salad mix, arugula, mizuna (red and green mix), and CBD products.
Visit our website anytime on Monday to place an order for pickup at market (we update produce quantities throughout the day as we're harvesting). CBD is listed separately here (market pickup and ship-to-your-door available).
Sour Bakery | link for online orders
Looking forward to seeing you all on Tuesday! If you would like to preorder, which we strongly encourage, please use our website: www.sourbakery.com
. The online store is open through Tuesday at 11am. Here is what we will have this week:
Breads: Classic, Whole Wheat, Cinnamon Raisin, Salted Rosemary, Molasses Porridge, Olive
Crackers: Classic, BBQ Roadhouse, Everything, Pepper Parmesan, Onion Cheddar, Cinnamon Sugar, and Rosemary
Scones: Lavender Blueberry Cream, Royal Raspberry, Triple Ginger, Strawberry Lemon Basil, and Spicy Hot Chocolate
Classic Croissants and Chocolate Croissants
Almond Croissants and Chocolate Almond Croissants
Apple Cinnamon Pull-Aparts
Pretzel Sticks, Classic Pretzels, and Fancy Pretzels (with parmesan cheese and sesame seeds, garlic, onion)
Janee and Knowles
Sweet Little Something | link for online orders
This week at the market I will have some lovely fresh mango tarts. I start with a sweet shortbread crust, fill it with light vanilla ganache, top it with jelled passionfruit juice, an almond macaron, toasted coconut custard and fresh mango. They're a bit more expensive than the other tarts, but now you know why.
I'm bringing back an old favorite, the raspberry coconut bar -- you'll find it on the site. Religieuses are going away, so if you want one this is your last chance!
Also, now that we're moving towards higher temperatures, if you want the travel cake or the fig walnut, be sure to pre-order them as I have a limited amount of space in my cooler and will only be bringing the pre-ordered chocolate items. Thank you!
As always, looking forward to your friendly faces,
See you Tuesday,
T5-Farms will have plenty of eggs, hakurei turnips, French breakfast radishes, a few strawberries (no pre-orders for them yet), beef (steaks, roasts, ground beef, short ribs, brisket, shank, bones), pork (chops, roasts, spare ribs, maple breakfast links, hot or mild extra sage breakfast, chorizo, hot Italian, sweet Italian, garlic bratwurst, and andouille links, ground pork), and sweet potatoes (white O’Henry and purple skin Japanese).
Please text special orders to Randy Thompson at 336-264-0981
Twelve Oaks Farm will be there with pickled beets, turnips, Brussels sprouts, and pickles.
The following vendors also plan to be at market this week:
The Barking Bedlie | link for online orders
Botanist & Barrel | link for online orders
Screech Owl Greenhouses
Visit our website to learn more about all of this season's vendors.